Dairy-Free, Dry Beans, Great Leftovers, Lunch, Meal Prep, Pressure Cooker

Lunch: Mayocoba, Cilantro Brown Rice and Cilantro Hemp Paste

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Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste

Course: Lunch
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 8 servings
Calories: 579kcal

Equipment

  • 1 Pressure cooker
  • 1 Large food processor

Ingredients

Beans

  • 1 lb Mayocoba beans
  • bean spices

Cilantro Brown Rice

  • 4 cups water
  • ½ tbsp olive oil
  • 2 large limes zested and juiced, saving half of juice for paste
  • 1 bay leaf
  • 2 cups brown rice medium or short-grain
  • ½ bunch cilantro leaves chopped
  • ½ tsp salt

Cilantro Hemp Paste

  • 1 bunch cilantro leaves and stems toughest stems removed
  • 1 cup hemp hearts
  • 1 large jalapeño destemmed
  • 2 cloves garlic trimmed
  • 1 large lime juiced
  • 1 tsp salt
  • 2 tbsp olive oil

Sides

  • 4 large bell peppers

Instructions

Dry Beans

  • Soak the beans in 1% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
    1 lb Mayocoba beans
  • Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 5-8 minutes; if unsoaked, cook under high pressure for 20-30 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
    bean spices

Brown Rice

  • Boil at least 1 quart of water in the kettle.
    4 cups water
  • Heat olive oil over medium heat in large sauce pot. Add the lime zest, bay leaf and rinsed rice. Stir well.
    ½ tbsp olive oil, 2 large limes, 1 bay leaf, 2 cups brown rice
  • After the rice starts to crackle and smell aromatic, add 4 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
    4 cups water
  • Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, half of the lime juice, and a pinch or two of salt and stir well to combine. Taste and add ½ tsp salt at most, but keep it under-salted.
    2 large limes, ½ bunch cilantro leaves, ½ tsp salt

Cilantro Hemp Pesto

  • To the bowl of a full-size food processor, add everything except the oil, including half of the lime juice from the cilantro brown rice. Process until everything is finely chopped; pause to scrape down the bowl as necessary. Add about ½ tsp salt, more if your salt isn't very salty.
    1 bunch cilantro leaves and stems, 1 cup hemp hearts, 1 large jalapeño, 2 cloves garlic, 1 large lime, 1 tsp salt
  • Slowly add the olive oil while still mixing, continuing until it is all well-combined and creamy. Taste and add salt if needed.
    2 tbsp olive oil

Assembly

  • Add the rice and beans to the containers. Top with the cilantro paste. Add the bell peppers on top.
    4 large bell peppers

Notes

Makes 8 servings

Nutrition

Calories: 579kcal | Carbohydrates: 80g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Sodium: 458mg | Potassium: 1359mg | Fiber: 14g | Sugar: 5g | Vitamin A: 2830IU | Vitamin C: 115mg | Calcium: 207mg | Iron: 11mg
Nutrition Facts
Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste
Amount Per Serving
Calories 579 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 458mg20%
Potassium 1359mg39%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 5g6%
Protein 27g54%
Vitamin A 2830IU57%
Vitamin C 115mg139%
Calcium 207mg21%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.